Shelpek
Thin Kazakh flatbreads quickly fried in hot oil until golden outside and soft inside.
Ingredients
- wheat flour500 g
- water200 ml
- salt1 tsp
- vegetable oil200 g
Instructions
Dissolve the salt in 200 ml of water heated to about 85°C, and stir for 2 minutes until the salt crystals disappear.
Add 500 g of wheat flour and knead into a smooth dough; work it for about 10 minutes until it becomes smooth.
Cover the dough and let it rest for 1 hour so it becomes elastic.
Divide the dough into 7 equal parts and shape into balls. Roll each ball into a round 8–10 mm thick, adjusting the diameter to fit your pan.
Heat 200 g of oil in a large pan over high heat.
Fry each shelpek for 15–20 seconds per side, until the surface turns golden; don't overcook the thin dough.
Transfer the finished flatbreads onto paper towels to absorb excess oil, and serve warm or cooled.
More recipes
Avgolemono with Chicken and Rice
A Greek lemon-egg soup with tender chicken and rice, thickened to a velvety consistency without any cream.
Australian Meat Pie
A hearty Australian pie with a juicy beef filling in rich gravy, a crisp shortcrust base and a golden puff pastry top.
Austrian Lentil Eintopf
A hearty Austrian lentil eintopf with root vegetables, a light tang of vinegar and fresh herbs — a filling homemade dish for a cold day.
Austrian Palatschinken with Apricot Jam
Thin golden Austrian palatschinken made from delicate batter, rolled up with fragrant apricot jam and served with powdered sugar and whipped cream.